VENISON WITH MUSHROOM-WINE SAUCE

Venison with Mushroom-Wine Sauce image

Provided by Ellie Krieger

Yield Serves 4 people

Number Of Ingredients 11

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1/3 cup all-purpose flour
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 to 1 1/2 pounds boneless venison steak, cut into 1/2-inch-thick slices
1 tablespoon olive oil
1/4 cup chopped shallots
1 garlic clove, minced
1 1/2 cups chopped mushrooms
1 tablespoon tomato paste
1/2 cup red wine
1/2 cup low-sodium chicken broth

Steps:

1. Mix the flour, salt, and pepper in a shallow dish. Dredge the meat in the seasoned flour. Heat the oil in a large skillet over medium-high. Cook the venison for 2 minutes per side, and then transfer to a plate and cover to keep warm.
2. Reduce the heat in the skillet to medium, add the shallots and garlic, and cook for 1 minute, stirring constantly. Add the mushrooms and sauté for about 3 minutes. Stir in the tomato paste. Add the wine and chicken broth, raise heat to medium-high, and cook for 1 minute more. Return the meat to the pan and simmer until heated, about 1 minute. Season with salt and pepper to taste.